Quality Assurance Manager

SUMMARY:

POSITION INFO:
Key Responsibilities Manage and continuously improve FSMS\/QMS, HACCP, GMP and FSSC 22000\/BRC systems. Ensure compliance with internal, customer and external food safety and quality standards. Manage traceability of raw materials and finished products and ensure products meet specifications. Plan and conduct internal, supplier and external audit activities and ensure corrective actions are implemented. Monitor and trend customer complaints, quality issues, RTVs and microbiological results. Conduct root cause analysis, risk assessments and implement corrective, preventative and improvement actions. Oversee food safety hazards, CCPs, validation, verification and environmental monitoring programmes. Support factory trials, pre-production and new product launches, ensuring compliance with legislation, GMP and customer requirements. Lead and manage Factory Technologists, QA\/QC and hygiene personnel. Ensure effective training, induction, coaching and development of technical and quality teams. Work closely with Operations, NPD, Process Technologists, customers and other sites to resolve quality issues and drive improvements. Analyse quality data and trends and make recommendations to improve processes and reduce risk. Promote a strong food safety, quality and continuous improvement culture across the site. Key Requirements BSc (Hons) in Food Science or a related degree\/higher qualification. 6-10 years' experience in a similar food production environment. Lead Auditor qualification with FSSC 22000\/BRC experience. HACCP - Intermediate\/Advanced. Food Hygiene Training - Level 3 minimum. Allergen Management experience. Strong knowledge of food safety and quality management systems. Excellent organisational, leadership and problem-solving skills. Ability to make sound decisions and remain confident under pressure. Strong communication and interpersonal skills. Computer literate, with proficiency in Word, Excel and PowerPoint. Key Competencies Leadership and team management Planning and coordination Problem-solving and decision-making Food science and technical knowledge Customer orientation Attention to detail Time management Resilience and adaptability Initiative and continuous improvement Effective communication Ability to work independently and collaboratively Key Performance Measures: Customer complaints\/KPIs, audit performance, quality issues\/RTVs and microbiological results. *ONLY SHORTLISTED CANDIDATES WILL BE CONTACTED*